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Preparation

Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.

Nutritional analysis provided by Self

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Recent Reviews

I marinated the
shrooms for an hour
in 1/2 c olive oil,
1/4 c balsamic
vinegar, 6 minced
cloves of garlic,
and 3 tsp dried
thyme, with red
pepper flakes, sea
salt and fresh
cracked pepper to
taste. I really
enjoyed this, the
flavors went so well
together!!

A Cook from pittsburgh, oa /

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This was easy and I loved the bleu cheese sauce. However, I thought the portobello mushrooms were a little lacking i flavor. The next time I cook this I might marinate them for a few hours in maybe an olive oil, balsamic vinegar, and garlic mixture.